Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike praising its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has consistently shaped its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and carts – lesser-known delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people worldwide to explore these stories and visit the city to delight in the food wonders of Lucknow.
